Biscuit Mix

Stir together dry ingredients in an extra large mixing bowl. Blend in the shortening with a pastry cutter. Store in an air-tight container for up to 3 months. Use this in place of Bisquick, or make your own biscuit dough instead of using Pillsbury biscuits from a can. See my recipe box for Chicken Stew with Biscuit Topping, Impossible Taco Pie, or Berry Cobbler.

To make a batch of plain biscuits (a batch is about 10-12 biscuits):
Preheat oven to 375ºF. Stir together 2 1/2 cups of the biscuit mix and 1 cup milk or buttermilk. On a floured surface, roll out the dough to 1/2 inch thickness, or pat it into a circle that’s approximately 1/2 inch thick. Cut into rounds or squares. Place on an un-greased baking sheet and bake for 12–15 minutes.

For drop biscuits, use 2 1/2 cups biscuit mix and 1 1/2 cups milk or buttermilk. Drop onto a greased cookie sheet and brush tops with melted butter before baking.